Bread Pudding with Shiitake Mushrooms

Name: Bread Pudding with Shiitake Mushrooms
Yield: makes 8 servings
Ingredients: Butter or extra virgin olive oil for greasing the baking dish, plus 2 tablespoons; 1/2 pound good-quality white bread, cut or torn into chunks no smaller than 1 inch in diameter; 2 cups milk; 4 eggs; Salt and freshly ground black pepper; 2 ounces Parmigiano-Reggiano cheese, freshly grated; 1/4 pound Emmenthal or other semisoft cheese, freshly grated; 1 cup sliced shiitake mushroom caps; 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried

December 20, 2011

This Bread Casserole is a major upgrade from stuffing. Like most puddings and custards, it should be removed from the oven when it still appears slightly underdone, because its retained heat will firm it up just fine. Use good-quality white bread—torn from a loaf, not presliced—and the pudding will be much better.

Recipe notes

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